We've used a 1/4 cup of cookie dough for each of these giant, molasses-infused cookies. If you prefer smaller cookies, there's instructions for mini gluten-free ginger cookies, too.

Source: Better Homes and Gardens

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Recipe Summary

prep:
35 mins
bake:
12 mins at 350° per batch
Servings:
24
Yield:
about 24 cookies
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Gluten-Free Giant Ginger Cookies

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a medium bowl stir together the first six ingredients (through salt).

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  • In a large bowl beat shortening with a mixer on medium 30 seconds. Gradually beat in 2 cups granulated sugar until combined, scraping bowl as needed. Beat in eggs and molasses. Beat in flour mixture.

  • Using a 1/4-cup measure or scoop, shape dough into 2-inch balls. Roll balls in coarse sugar to coat. Place 2 1/2 inches apart on ungreased cookie sheets.

  • Bake about 12 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Remove; cool on a wire rack.

Mini Ginger Cookies

Prepare as directed, except shape dough into 3/4-inch balls. Roll balls in 1 to 1 1/4 cups coarse sugar to coat. Place 1 inch apart on ungreased cookie sheets. Bake 5 to 7 minutes. Cool on cookie sheets 1 minute. Remove; cool on a wire rack. Makes about 160 cookies.PER COOKIE 52 cal., 2 g fat (1 g sat. fat), 2 mg chol., 22 mg sodium, 8 g carb., 0 g fiber, 5 g sugars, 0 g pro.

Nutrition Facts (Gluten-Free Giant Ginger Cookies)

336 calories; total fat 14g; saturated fat 3g; polyunsaturated fat 4g; monounsaturated fat 6g; cholesterol 16mg; sodium 147mg; potassium 136mg; carbohydrates 53g; fiber 1g; sugar 28g; protein 2g; trans fatty acid 2g; vitamin a 23IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0mcg; calcium 21mg; iron 1mg.

Gluten-Free Flour Mix

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

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Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

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Reviews

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